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Saji knives are something special. They have a unique look that distinguishes them from other hand-made Japanese knives, and they are rare to find as Mr Takeshi Saji only makes a limited amount every year. Not only do his knives look good, they are also superb cutting tools. Saji is a third-generation blacksmith, born in 1948 in Takefu, a city famous for their 700 years tradition of forging knives and katanas. Saji's workshop is located at the famous Takefu Knife Village where he is forging knives together with his two apprentices. Saji was awarded a prestigious title "Traditional Master Craftsman" in 1992.

These gyutos (chef's knives) could very well be collector's items, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools/art. Like most of the famous art pieces, these knives will probably gain in value over time.

Gyuto is a Japanese version of a Chef's knife, intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.

All gyutos except one are 210mm (8.3") in blade length, the other one is 240mm (9.5") long. They are all made of VG-10 stain-resistant steel, hardened to around 61 HRC, clad in softer Damascus steel with very unique looking patterns. Every knife in our Saji collection was fitted a western (yo) handle made of either ironwood, stag bone or micarta/pakka wood. Since knives need proper protection when they are not in use, we'll add our wooden Saya Gyuto (knife sheath) to every ordered Saji knife free of charge!

If you would like to purchase one of Saji's knife, simply select the assigned number in the options next to the "Add to Cart" button. One piece is available per item.

List of our Saji Gyuto collection:

{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Stag Bone Handle - €550
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Stag Bone Handle - €550
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Stag Bone Handle - €550
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Stag Bone Handle - €550
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Stag Bone Handle - €550
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Ironwood Handle - €500
Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Ironwood Handle - €500
{sold out} Saji Gyuto VG-10 Custom Damascus 210mm (8.3") / Ironwood Handle - €500
{sold out} Gyuto VG-10 Custom Damascus 210mm (8.3") / Ironwood Handle - €500
Saji Gyuto VG-10 Damascus 210mm (8.3") / Green Micarta Handle - €450
Saji Gyuto VG-10 Damascus 240mm (9.5") / Green Micarta Handle - €600

(scroll in the product photos for a detailed view of each knife)

Specifications:

Blade shape:	Gyuto
Steel type:	VG-10
Hardness (HRC scale):	61
Blade length:	210mm (8.3") or 240mm (9.5")
Blacksmith:	Takeshi Saji

Use & Care:

Handwash in warm water and towel dry
Use a sharpening stone (not a honing steel!) to sharpen your knife
Do not cut frozen foods and meat bones
Do not put the knife in a dishwasher
Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.